The GüdDish Cheese Ravioli

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Cheese Ravioli. The GüdDish.

Serves 4 · 45–60 min prep · 90–105 min total · 5 steps

Ingredients

Ingredients for Ravioli

Pasta dough

  • 2 cups all-purpose flour, plus more for dusting
  • 3 large eggs
  • 1 teaspoon kosher salt, plus more for the pasta water

Cheese filling

  • 1/2 cup grated Parmesan, divided
  • 1 cup whole-milk ricotta
  • 1/4 teaspoon ground black pepper

Brown butter sauce

  • 6 tablespoons unsalted butter

What the best recipes taught us

  • Rest the dough before you roll it. The rest lets you roll it thin without tearing.
  • Leave space between the filling mounds. Space around each mound is what lets the pasta seal.

Method

  1. 1
    Making homemade pasta dough with flour and three eggs
    2call-purpose flour
    3 largeeggs
    salt

    On a clean board, make a well in the flour.

    Crack in the eggs and a pinch of salt. Mix with a fork, then knead into a smooth dough, 8 to 10 minutes.

    Wrap and rest 30 minutes at room temperature.

  2. 2
    Mixing ricotta cheese filling for ravioli
    1cwhole-milk ricotta
    parmesan
    1/4tspground black pepper
    salt

    In a bowl, mix the ricotta with half of the Parmesan, the pepper, and a pinch of salt until even.

    Keep the filling cold while you roll the dough.

  3. 3
    Forming homemade cheese ravioli with well-spaced filling mounds
    flour for dusting

    Roll the dough thin on a lightly floured board (about 1/16 inch).

    Spoon small mounds of filling in a row, leaving space between them.

    Brush the edges with a little water, fold or top with another sheet, and press to seal.

    Cut into squares. Press out air pockets. Set the ravioli on a floured tray.

  4. 4
    Boiling homemade ravioli in salted water

    Bring a large pot of water to a boil and salt it generously.

    Cook the ravioli until they float and are tender, usually 3 to 5 minutes. Scoop out 1/2 cup of the pasta water, then drain.

  5. 5
    Tossing homemade cheese ravioli in brown butter with Parmesan
    6tbsunsalted butter
    remaining grated Parmesan

    Meanwhile, melt the butter in a wide skillet over medium heat.

    Cook, swirling, until the butter smells nutty and turns golden, but not burnt.

    Add the drained ravioli with a splash of the reserved pasta water. Toss until coated.

    Take the pan off the heat. Add the remaining Parmesan and toss once more.

    Serve warm.